Black Forest Bundt Cake (Chocolate Cherry Bundt Cake with Whipped Cream and Cherries)


 
Black forest bundt cake - a rich, tender, chocolate cherry bundt cake that is studded with cherries is topped with fresh softly whipped cream, fresh cherries, and chocolate curls #blackforest #chocolatecherrybundt #chocolatebundtcake
Black forest bundt cake - a rich, tender, chocolate cherry bundt cake that is studded with cherries is topped with fresh softly whipped cream, fresh cherries, and chocolate curls #blackforest #chocolatecherrybundt #chocolatebundtcake
Black forest bundt cake - a rich, tender, chocolate cherry bundt cake that is studded with cherries is topped with fresh softly whipped cream, fresh cherries, and chocolate curls #blackforest #chocolatecherrybundt #chocolatebundtcake
Black forest bundt cake - a rich, tender, chocolate cherry bundt cake that is studded with cherries is topped with fresh softly whipped cream, fresh cherries, and chocolate curls #blackforest #chocolatecherrybundt #chocolatebundtcake
Black forest bundt cake - a rich, tender, chocolate cherry bundt cake that is studded with cherries is topped with fresh softly whipped cream, fresh cherries, and chocolate curls #blackforest #chocolatecherrybundt #chocolatebundtcake

Happy Sunday! Things are same old same old around here - I’m testing holiday cookies for a fun upcoming project which feels kind of weird, but has made me stop and be a little grateful that at least this year I’m not making them all in a teeny countertop oven (we had no gas for over 3 months last year, and I made literally everything in this powerhouse)

I made this bundt cake last week and had loads of questions about the recipe, so I thought I would pop on here and share it with you today! It’s super simple - I riffed on this Nutella chocolate bundt cake from a few months back (which is adapted from the King Arthur chocolate bundt cake), playing around with quantities a little, and adding a good amount of chopped cherries into the batter. I was initially a little nervous as to how the cherries would go in the baking process, but they held up beautifully, and didn’t sink, resulting in a tender, rich chocolate cake, studded with pieces of fresh cherry. I went a little black forest inspired for the decorations, adding some softly whipped cream, fresh cherries and chocolate curls, but you could absolutely also just finish it with a dusting of powdered sugar. The whole cake comes together relatively quickly, with ingredients you likely have already, and would be perfect for a simple celebration cake, or for a slightly fancy morning or afternoon tea! I had a slice with a cup of coffee yesterday, and it was the perfect accompaniment!

I baked this guy in a bavaria bundt - this is one of my favourites I think! I love how subtle the design is, and it always releases beautifully. Because the design is a little less defined than others I do find you have to really give the pan a good bang on the counter a bunch of times before you put it in the oven, just to make sure all the batter has made it into the holes. I like to fill it up part way, then bang it a bunch, then fill again and hit it a few more times just to be sure. It released perfectly though - so so satisfying! I have popped some notes below on my tips for getting a bundt cake to release nicely, because I’ve had all kinds of disasters in the past so have a few tricks up my sleeve now!

A few wee tips:

  • I find that there are a few things necessary to get a bundt to release nicely. The first is the consistency of the batter - it has to be dense enough so that it won’t stick and can pull nicely from the pan.

  • The second is spraying the pan. You can either use baking spray and then a light dusting of flour, but if you can get your hands on some flour based baking spray (which tbh I think is kind of gross and I only use for bundts), then I like to use that for the best line of defence for greasing your ban! If I’m making a chocolate bundt I like giving it a little dust with cocoa powder.

  • The third is allowing it to cool just a little before you turn it out. I usually pull it out of the oven, then set the timer for 10 minutes before turning it onto a wire rack.

  • I used this bundt pan, but any 10 cup capacity bundt will work!

  • I made the chocolate curls using a block of chocolate and a potato peeler. You just shave the curls off!

 

 

Black Forest Bundt Cake (Chocolate Cherry Bundt Cake with Whipped Cream and Cherries)

- Makes one bundt cake, serves 10-12 -

Cake recipe adapted from King Arthur Flour

Chocolate Cherry Bundt Cake
300g unsalted butter, melted
320g buttermilk, warmed slightly
100g dutch process cocoa, sifted
150g sour cream or full fat greek yoghurt, room temperature
2 large eggs, room temperature
1 egg yolk, room temperature
1 tsp vanilla bean paste
360g granulated sugar
360g all-purpose flour
2 tsp espresso powder
1 1/4 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
350g pitted cherries, diced (I cut each cherry into about 8 pieces)

Whipped Cream Topping
250g heavy cream, cold
1/2 tsp vanilla bean paste
1 Tbsp powdered sugar (optional)

Fresh Cherries to garnish
Shaved chocolate to garnish

 

- PROCESS -

CHOCOLATE CHERRY BUNDT

Preheat the oven to 350°f / 180°.

In a medium sized mixing bowl, combine the melted butter, buttermilk, and cocoa. Add the sour cream, eggs, egg yolk, and vanilla, and mix well to combine.

In a large bowl, whisk together the sugar, flour, espresso powder, baking powder, baking soda, and salt. Add the cooled chocolate mixture, and whisk to combine - use a flexible rubber spatula to make sure there are no dry parts at the bottom of the bowl. Fold in the chopped cherries.

Leave the batter to sit in the bowl for 5 minutes. During this time, spray a 10 cup bundt pan with non stick baking spray with flour, or spray with a baking spray and lightly dust with cocoa.

Rap the bowl of batter a few times on the counter to release any big air bubbles, then carefully transfer the batter to the prepared bundt pan. Leave to stand for a further 2 minutes, then rap one more time. Place onto a sheet pan.

Bake the bundt cake for 60-65 minutes, testing for doneness after 55 minutes, or until a skewer inserted into the deepest part of the cake comes out clean (this can be a little tricky to do - make sure you poke the skewer down to the middle part of the cake).

Remove the cake from the oven and allow to stand for 10 minutes before inverting onto a wire rack and allowing to cool completely.

 

WHIPPED CREAM TOPPING

Place the cream, vanilla bean paste, and powdered sugar into a medium sized bowl, and whip with a whisk until medium peaks form. Pile the whipped cream on top of the cake, and top with fresh cherries and chocolate curls.

Store in the fridge until ready to serve. Store leftovers in an airtight container in the fridge.

Black forest bundt cake - a rich, tender, chocolate cherry bundt cake that is studded with cherries is topped with fresh softly whipped cream, fresh cherries, and chocolate curls #blackforest #chocolatecherrybundt #chocolatebundtcake

Rainbow Macarons (Vanilla Bean Macarons with Vanilla Bean Swiss Meringue Buttercream)


 
Rainbow macarons for pride - vanilla bean French macaron shells are filled with a vanilla bean swiss meringue buttercream, which is tinted the colours of the rainbow and piped around the shell. These are the perfect rainbow macaron for any occasion! #pride #Frenchmacarons #glutenfree #rainbowmacarons
Rainbow macarons for pride - vanilla bean French macaron shells are filled with a vanilla bean swiss meringue buttercream, which is tinted the colours of the rainbow and piped around the shell. These are the perfect rainbow macaron for any occasion! #pride #Frenchmacarons #glutenfree #rainbowmacarons
Rainbow macarons for pride - vanilla bean French macaron shells are filled with a vanilla bean swiss meringue buttercream, which is tinted the colours of the rainbow and piped around the shell. These are the perfect rainbow macaron for any occasion! #pride #Frenchmacarons #glutenfree #rainbowmacarons
Rainbow macarons for pride - vanilla bean French macaron shells are filled with a vanilla bean swiss meringue buttercream, which is tinted the colours of the rainbow and piped around the shell. These are the perfect rainbow macaron for any occasion! #pride #Frenchmacarons #glutenfree #rainbowmacarons
Rainbow macarons for pride - vanilla bean French macaron shells are filled with a vanilla bean swiss meringue buttercream, which is tinted the colours of the rainbow and piped around the shell. These are the perfect rainbow macaron for any occasion! #pride #Frenchmacarons #glutenfree #rainbowmacarons

Happy Saturday and Happy Pride! We are celebrating with these Rainbow French Macarons - basically our ultimate go to, a vanilla bean french macaron shell with a vanilla bean Swiss Meringue Buttercream. This year is 50 years since the riots at Stonewall Inn - i’ve found myself in many a rabbit hole reading about how rights have changed throughout the world. While there’s still so far to go, especially with some people’s views (we see you), on the whole the world has come a long way. I am so proud to have so many of my good friends a part of the LGBTQ community, and will forever be an ally - I’m here, standing in all the corners, standing up for all of the rights! Jase has written some more words here which I think sums it up so well! He and his husband are doing some amazing work bringing important issues through their work in #whyIdidntreport it and Pride Train - I’m so proud to be able to call so many amazing humans my good friends.

We certainly weren’t going to let pride go past without a rainbow macaron happening! We riffed on our fave - the basic macaron shell with a vanilla bean Swiss meringue buttercream. We divided the buttercream into seven - keeping some white for the middles, and then colouring the rest the colours of the rainbow, and piping them into the shells. I love how they turned out - such a fun and colourful riff on a classic!

A few wee tips:

  • All my macaron tips are here!

  • Because Swiss meringue buttercream has so much fat in it from the butter, it can be hard to get the colour to really take. To combat this we coloured the buttercream, then left it to sit overnight, which helped lots to brighten up the colour. My friend Chelsea says if you whip the shit out of it in your mixer after you add the colour that works well too - but I haven’t tried that out yet!

  • It’s hot here and pretty humid, which may affect drying time for your macs - just keep an eye on them!

  • Be careful when you are choosing sprinkles to use - if they are solid sugar or chocolate balls, they may get hot and melt through the shells. Go for small balls and baubles in your sprinkles mix if you can!

 

 

Rainbow Macarons

- Makes about 24 Macarons -

Macaron Shell Recipe from I love Macarons, with adaptations from Fox and Crane 

Macaron Shells
170g ground almonds
300g powdered sugar
180g egg whites, at room temperature
160g sugar
1 tsp vanilla bean paste
Sprinkles to finish (we used white non pareils)

Vanilla Bean Swiss Meringue Buttercream
1/2 cup (123g) egg whites, or 4 large egg whites
1 cup (200g) granulated sugar
1/4 tsp kosher salt
455g (16oz, or four sticks) unsalted butter, cold and cut into small pieces
1 tsp vanilla bean paste
Gel Food Colour as desired
 

- PROCESS -

MACARON SHELLS

Preheat oven to 300˚f / 150˚c, and position the oven rack in the centre of the oven. Using a round cookie cutter or the base of a large piping tip (something about 1.5 inches in diameter), draw a "template" for your macarons on a piece of parchment paper, leaving about 3/4" between each circle. 

Combine the almond meal and powdered sugar together in a large bowl. Sift the mixture twice, to ensure there are no large lumps and that the mixture is properly aerated. Set aside.

In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium speed until foamy. Gradually add the sugar, increase the mixer speed, and whip on high until the meringue starts to firm up. Add vanilla and mix until incorporated. Continue to whip until the meringue forms stiff peaks (there is a good example here). 

Remove the bowl from the mixer. Add half of the ground almond and powdered sugar mixture, and fold into the meringue. You want to deflate the meringue just a little at this stage, to combine the meringue and ground almond mixture. 

Add the remaining ground almond mixture, and stir lightly to combine. Now comes the important part - mixing the batter to the correct consistency. Again, this video does a good job of explaining it. Fold the mixture in a series of 'turns', deflating the batter by spreading it against the side of the bowl. Turn the bowl slightly and repeat the movement - scooping the batter from the bottom of the bowl, and spreading it against the side. Continuously check the consistency of the batter - you want it to flow like lava when you lift the spatula from the bowl, and you should be able to 'draw' a figure 8 with it, without the batter breaking (again, watch lots of videos to get an idea! They help so much). This step can take some practice until you know what it should feel and look like. If in doubt you are better to under mix them than over mix them - the process of putting the batter into the bag and piping out will help mix a little too.

Fit a large pastry bag with a medium sized round tip, such as an ateco #805. Place the macaron template on a sheet pan, and place a second piece of parchment over it. Holding the piping bag at a 90˚ angle to the surface, pipe out the batter into blobs the size of the circles drawn on the template. Finish off each piped circle with a little "flick" of your wrist to minimise the batter forming a point (it will still form a small one, but we can get rid of this with banging). Remove the template from under the macarons.

Hold the baking sheet in two hands, and carefully but firmly, evenly bang it against the bench. Repeat this a few more times - this will get rid of any air bubbles, remove points on the top, and help them to spread out slightly.  Sprinkle the shells with sprinkles of your choice.

Repeat the piping and banging process until you have used up all of the batter - I usually make three sheet pans worth. 

Allow the macarons to dry at room temperature for approximately 30 minutes, or until they form a skin that you can touch without your finger sticking to them. This time will drastically vary depending on the humidity. 

About fifteen minutes before you are going to bake the macarons, place a spare sheet pan in the oven to preheat - this is going to be used to place under the pan with the macarons on it, to double up, which should help with even baking. Bake the macarons one sheet at a time - place the sheet with the macarons on the preheated sheet, and place in the oven. 

Bake for approximately 18 minutes, rotating the pan once during the cooking process, and checking for doneness after 15 minutes. The macarons should develop a foot (the ruffled part on the bottom of the macaron), and bake without browning. To see if they are done - press down lightly on a shell. If the foot gives way, it needs a little longer, if it is stable, then it is close to being done. Test a macaron shell - if you can peel it away cleanly from the paper, they are done. If they are stable but cannot yet peel away cleanly, give them another minute or so. Again, this part takes a little trial and error depending on your oven. If they seem done but do not peel away cleanly, do not worry - there is a little trick for that! 

Remove from the oven, and allow to cool on the sheet pan for 10 minutes before peeling off the parchment paper and allowing to cool completely on a wire rack. Repeat the baking with the remaining trays, using the same spare sheet pan to double up.

If your macs do not peel away cleanly, place them, on the parchment paper, into the freezer for 5-10 minutes, then peel away from the paper. 

Store cooled macarons in an airtight container until ready to use. 

 

VANILLA BEAN SWISS MERINGUE BUTTERCREAM

Place the egg whites, sugar and salt in the bowl of a stand mixer or a heat proof bowl. Place over a pot of simmering water, ensuring that the water does not touch the bowl. Heat, whisking constantly, until the mixture registers 160˚f / 70˚c on a thermometer and the sugar has dissolved. Carefully transfer the bowl to the mixer, and fit with the whisk attachment. Whip the egg whites on high until they are snowy white and fluffy, 8-10 minutes. Add the butter one chunk at a time. The mixture may look curdled - but just keep mixing! Once all the butter is incorporated, mix on high for a further 10 minutes. Add the vanilla and mix until incorporated.

Once the buttercream has finished mixing, and is smooth and silky, add in the vanilla bean paste. Mix for a further 2-3 minutes, then switch to the paddle attachment and mix on low for one minute to remove any air.

Divide the buttercream into seven, and colour six of the portions with your desired gel food colour. Transfer to piping bags fitted with various small french star and round piping tips.

ASSEMBLY

Pair up each macaron shell with another of an equal size. Pipe a round of white buttercream on one half of the shell, then place the second shell carefully on top. Using the coloured buttercream, pipe blobs of buttercream around the edge of the macarons, so the blobs face outward (as opposed to these where we piped the blobs directly onto the shells and then topped with a second shell). Repeat with the rest of the macarons. Macarons are best chilled overnight to allow the flavours to meld, but can also be eaten immediately. 

Rainbow macarons for pride - vanilla bean French macaron shells are filled with a vanilla bean swiss meringue buttercream, which is tinted the colours of the rainbow and piped around the shell. These are the perfect rainbow macaron for any occasion! #pride #Frenchmacarons #glutenfree #rainbowmacarons

One Bowl Chocolate Sheet Cake with Mixed Berry Filling and Vanilla Bean Swiss Meringue Buttercream


 
A super easy but delicious rich one bowl chocolate sheet cake is filled with a simple mixed berry cake filling and finished with a piped top using vanilla bean swiss meringue buttercream. This cake is baked in the new Wilton Texturra performance non-stick bakeware, and is finished with simple but beautiful piping in different shades of pink using various piping tips. This cake is simple yet elegant and is a perfect easy alternative to a layer cake. #chocolatecake #wilton #onebowlchocolatecake
A super easy but delicious rich one bowl chocolate sheet cake is filled with a simple mixed berry cake filling and finished with a piped top using vanilla bean swiss meringue buttercream. This cake is baked in the new Wilton Texturra performance non-stick bakeware, and is finished with simple but beautiful piping in different shades of pink using various piping tips. This cake is simple yet elegant and is a perfect easy alternative to a layer cake. #chocolatecake #wilton #onebowlchocolatecake
A super easy but delicious rich one bowl chocolate sheet cake is filled with a simple mixed berry cake filling and finished with a piped top using vanilla bean swiss meringue buttercream. This cake is baked in the new Wilton Texturra performance non-stick bakeware, and is finished with simple but beautiful piping in different shades of pink using various piping tips. This cake is simple yet elegant and is a perfect easy alternative to a layer cake. #chocolatecake #wilton #onebowlchocolatecake
A super easy but delicious rich one bowl chocolate sheet cake is filled with a simple mixed berry cake filling and finished with a piped top using vanilla bean swiss meringue buttercream. This cake is baked in the new Wilton Texturra performance non-stick bakeware, and is finished with simple but beautiful piping in different shades of pink using various piping tips. This cake is simple yet elegant and is a perfect easy alternative to a layer cake. #chocolatecake #wilton #onebowlchocolatecake
A super easy but delicious rich one bowl chocolate sheet cake is filled with a simple mixed berry cake filling and finished with a piped top using vanilla bean swiss meringue buttercream. This cake is baked in the new Wilton Texturra performance non-stick bakeware, and is finished with simple but beautiful piping in different shades of pink using various piping tips. This cake is simple yet elegant and is a perfect easy alternative to a layer cake. #chocolatecake #wilton #onebowlchocolatecake
A super easy but delicious rich one bowl chocolate sheet cake is filled with a simple mixed berry cake filling and finished with a piped top using vanilla bean swiss meringue buttercream. This cake is baked in the new Wilton Texturra performance non-stick bakeware, and is finished with simple but beautiful piping in different shades of pink using various piping tips. This cake is simple yet elegant and is a perfect easy alternative to a layer cake. #chocolatecake #wilton #onebowlchocolatecake
A super easy but delicious rich one bowl chocolate sheet cake is filled with a simple mixed berry cake filling and finished with a piped top using vanilla bean swiss meringue buttercream. This cake is baked in the new Wilton Texturra performance non-stick bakeware, and is finished with simple but beautiful piping in different shades of pink using various piping tips. This cake is simple yet elegant and is a perfect easy alternative to a layer cake. #chocolatecake #wilton #onebowlchocolatecake
A super easy but delicious rich one bowl chocolate sheet cake is filled with a simple mixed berry cake filling and finished with a piped top using vanilla bean swiss meringue buttercream. This cake is baked in the new Wilton Texturra performance non-stick bakeware, and is finished with simple but beautiful piping in different shades of pink using various piping tips. This cake is simple yet elegant and is a perfect easy alternative to a layer cake. #chocolatecake #wilton #onebowlchocolatecake
A super easy but delicious rich one bowl chocolate sheet cake is filled with a simple mixed berry cake filling and finished with a piped top using vanilla bean swiss meringue buttercream. This cake is baked in the new Wilton Texturra performance non-stick bakeware, and is finished with simple but beautiful piping in different shades of pink using various piping tips. This cake is simple yet elegant and is a perfect easy alternative to a layer cake. #chocolatecake #wilton #onebowlchocolatecake

Hi hi! I am here with a recipe I’ve been excited to share with you for a while now - a one bowl chocolate sheet cake, with a mixed berry filling and vanilla bean swiss meringue buttercream. I am a huge fan of sheet cakes - I am sure that I’m not alone, but I find transporting and cutting layer cakes insanely stressful (mildy scarred from a mid summer cake disaster in the back of a cab a few years back), so sheet cakes are a dream. They are nice and easy to transport, are great for feeding a crowd, and in the case of this cake, can be assembled and served right in the pan that it is baked in!

I think that this chocolate sheet cake might be my new favourite - there is something so relaxing about making a cake without having to drag out your mixer, and this one comes together all in the one bowl. I wanted a cake that was the perfect texture, rich with chocolate flavour, and was super versatile but also easy to make, and this one checks all the boxes. Once it was cooled, I sliced it in half, and filled it with my favorite vanilla bean Swiss meringue buttercream (which you have to use your mixer for but it is always, always worth it), and a homemade mixed berry jam filling. You can absolutely use a store bought jam in this situation, but with berries coming into their peak right about now here in NYC, I wanted to capture as much early summer flavour as I could. I finished the filled cake off with my very favourite way to decorate a cake - piped blobs! This method is super easy, but by using a range of piping tips and a range of different coloured frostings, you are able to make it look super fancy for not too much more effort. I switched it up a little this time, taking inspiration from this photo from Wilton’s Instagram page which I have had bookmarked on my phone for the longest time, and added in some rosettes and wriggles, and finished it with just a few sprinkles!

I used some amazing new tools from Wilton to make this cake - their new Texturra Performance Non-Stick Bakeware line is an absolute dream to bake with. Not only is it super lightweight and the cutest colour, it is covered in a nonstick coating, which means that your cake releases perfectly every time. I was running late for a spin class last week and had Rich take the cake out of the oven for me - I had no worries whatsoever knowing that it would pop out of the pan so nicely! I used the Texturra Performance Square Pan, 9x9 inch, which was the perfect size!

I also got to have a wee play around with their new Versa-Tools, which are a line of baking tools which have multiple uses - something that is a must in a small NYC kitchen. I used the Versa-Tools Universal Spatula, which was perfect for this cake - I used the large end to to transfer the cake batter cleanly from the bowl into the cake pan, and then again to make the mixed berry filling for the cake, then used the small end to spread the buttercream onto the cake, and for transferring the coloured buttercream into the individual piping bags. It’s already become a well reached for tool in my kitchen - I love the versatility!

I also used a whole bunch of my favourites from Wilton - they have the most amazing range of piping tips. For this cake I made the blobs with the #199, #4B, and #6B tips, then added in the wriggle design with the #104 petal tip, and the rosettes with a #1M. I used couplers in my piping bags, which meant that I was able to switch up the tips between the bags, allowing me to pipe different designs in different colours super easily to give me a great range in texture and colour. I also tried out Wilton’s Icing bag ties which are great for keeping everything contained - I’m a shocker at concentrating too hard and not realising my buttercream is escaping out the back of my piping bag!

I hope that you give this one a go - it’s simple but delicious, and the new Wilton tools are a dream to use!

A few wee tips:

  • My favourite way to make an ombre buttercream is by using just one colour of food colouring and then tinting bowls of buttercream with different amounts of colour. I used Wilton’s Burgundy gel food colour for this and it made the most beautiful pink!

  • Mix it up a bit - I popped two colours of buttercream into one piping bag to give me a swirled look. I used it for both the piped wriggles and some of the blobs!

  • I finished the cake off with some White Nonpariels Sprinkles, and some White Sugar Pearl Sprinkles

  • I made the mixed berry filling for the cake, but you can absolutely use a store bought jam too. If you are making it, make sure you leave enough time for it to cool!

  • It seems like loads of buttercream, but you don’t want to run out, which is the worst thing. Store any leftover in the fridge or freezer for another project!

  • I used Wilton Bake even strips to help my cake bake up nice and flat!

 

 

One Bowl Chocolate Sheet Cake with Mixed Berry Filling and Vanilla Bean Swiss Meringue Buttercream

- Makes one 9” Sheet Cake -

One Bowl Chocolate Sheet Cake
250g all-purpose flour
250g granulated sugar
80g dutch process cocoa
2 tsp espresso powder
1/2 tsp salt
1 tsp baking soda
1 1/2 tsp baking powder
2 eggs
1 egg yolk
1 tsp vanilla bean paste
120g neutral oil
220g whole milk, at room temperature
200g boiling water

Mixed Berry Jam Filling
200g trimmed and diced strawberries
200g blackberries
200g raspberries
200g blueberries
1/2 tsp vanilla bean paste
pinch of salt
350g granulated sugar
Juice of half a lemon

Vanilla Bean Swiss Meringue Buttercream
250g egg whites
400g sugar
3/4 tsp salt
1 tsp vanilla bean paste
900g (8 sticks) unsalted butter, cold, cut into small cubes 

- PROCESS -

CHOCOLATE CAKE

Preheat the oven to 350°f / 180°c. Lightly spray a Texturra Performance Square Pan, 9x9 inch with baking spray and set aside.

In a large bowl, whisk together the flour, sugar, cocoa, espresso powder, salt, baking soda, and baking powder. Add the eggs, yolk, vanilla bean paste, oil, and milk, and mix to combine well. Add the boiling water and whisk until incorporated.

Transfer the batter into the prepared pan, and tap a few times on a flat surface to remove any excess bubbles.

Bake the cake for 30 to 35 minutes, until the centre springs back, or a cake tester inserted in the middle of the cake comes out cleanly.

Cool in the pan for 15 minutes, then transfer to a wire rack and allow to cool completely.
 

MIXED BERRY JAM FILLING

Place a small plate in the freezer - this will be used to test your jam. Place the berries and sugar in a large saucepan, and mix to combine. Allow to sit for 30 minutes. Add the vanilla bean paste and salt

Place the saucepan over medium high heat, and mash the berries using a potato masher. Heat, stirring frequently, until the mixture comes to a boil, then cook for a further 10 to 15 minutes, until it has thickened slightly and passes the “wrinkle test” - when you put a little onto the plate in the freezer and freeze for a minute, if you nudge the jam, it should wrinkle if it is done. Add the lemon and mix to combine. Transfer to a clean jar, cool, and store in the fridge until needed.

VANILLA BEAN SWISS MERINGUE BUTTERCREAM

Place the egg whites, sugar and salt in the bowl of a stand mixer or a heat proof bowl. Place over a pot of simmering water, ensuring that the water does not touch the bowl. Heat, whisking constantly, until the mixture registers 160˚f / 70˚c on a thermometer and the sugar has dissolved. Carefully transfer the bowl to the mixer, and fit with the whisk attachment. Whip the egg whites on high for 8-10 minutes, until they hold a relatively stiff peak. Add the butter one chunk at a time. The mixture may look curdled - but just keep mixing! Once all the butter is incorporated, mix on high for a further 5 minutes. Add the vanilla and mix until incorporated.

Once the buttercream has finished mixing, and is smooth and silky, mix for a further 2-3 minutes, then switch to the paddle attachment and mix on low for one minute to remove any air.

ASSEMBLY

Transfer some of the buttercream to a piping bag fitted with a medium round tip - this will be used to make a buttercream dam to hold in the passionfruit filling between layers. Using a sharp knife, cut the cake horizontally into two pieces. Place the first layer of cake into the cake pan, then top with about a cup of the Swiss meringue buttercream. Pipe a ‘dam’ around the outside of the cake using the piping bag, then fill in using the mixed berry jam filling. You will likely not need all of it - store remainder in the fridge.

Top with the second layer of cake, and spread a smooth layer of buttercream over the top surface of the cake. Place in the fridge or freezer while you prep the buttercream topping.

Divide the remaining buttercream into 4-5 bowls, and tint into various shades of your desired colour using gel food colouring. Transfer to piping bags fitted with various piping tips of your choice - I used Wilton 104, 199, 1M, 4B and 6B.

Pipe a combination of rosettes, wriggles (using the 104 tip), and blobs onto the surface of the cake - I found that it was best to pipe the rosettes and wriggles first, then fill in with the blobs.

Chill well - allow to come to room temperature an hour before serving. Cut with a sharp knife, wiping the blade between cuts.

Store leftovers in an airtight container in the fridge.

A super easy but delicious rich one bowl chocolate sheet cake is filled with a simple mixed berry cake filling and finished with a piped top using vanilla bean swiss meringue buttercream. This cake is baked in the new Wilton Texturra performance non-stick bakeware, and is finished with simple but beautiful piping in different shades of pink using various piping tips. This cake is simple yet elegant and is a perfect easy alternative to a layer cake. #chocolatecake #wilton #onebowlchocolatecake

Thank you so much to Wilton for sponsoring this post! All opinions are my own.